In the single stage method, also known as the “quick-mix”, “one-bowl” or “dump” method, all the dry and liquid ingredients are mixed together at once. Packaged mixes for cakes, biscuits, and other baked goods rely on a single-stage method.
Only baked products containing higher proportions of sugar, liquid, and possibly an emulsifier in the shortening can be mixed by this method. Starting with the dry ingredients in a bowl, the fat (usually vegetable oil), part of the milk, and the flavoring are added and stirred for a specified number of strokes or amount of time (if an electric mixer is being used). The eggs and remaining liquid are then added, and the batter is mixed again for a specified period of time. The sequence and mixing of ingredients is important, because creaming is not a part of the process. To attain a uniform blend, the bottom and sides of the bowl should be scraped frequently. Quick-mix batters are more fluid than conventional batters.
